The Best Apple Chutney Recipe

Updated on December 12, 2019
mistyhorizon2003 profile image

Cindy has been a writer for a number of years. She enjoys sharing her life experiences and what they have taught her.

Apple Chutney Recipe

Apple chutney is a wonderful preserve that is especially tasty with meats such as pork. After all, pork is traditionally served with applesauce, so why not apple chutney? Chutney also makes a wonderful gift—and if it's homemade, it's extra special. You could give jars of it to your friends and family for Christmas, or simply as a thank-you gift to someone who has done something nice for you.

Making chutney can also become a very nice business if you want to work from home. It isn't difficult to find buyers for the product, be it hotels and restaurants or customers at a local country fair or market. You will soon find that you have many regular customers who just keep on coming back for more.

Cook Time

Prep time: 1 hour
Cook time: 3 hours
Ready in: 4 hours
Yields: Approximately 6 x 450-gram (1-pound) jars


  • 1 wooden spoon
  • 1 stainless steel or heavy-based saucepan (not aluminium)
  • 1 stainless steel jam funnel (optional, but less messy)
  • Approximately 6 x 450-gram or 1-pound preserving jars
  • Cooks muslin
  • Cooks string
  • 1 pair of metal tongs
  • 1 ladle
  • Labels


  • 1.36 kilograms (3 lb) cooking apples, peeled and cored
  • 340 grams (12 oz) onions
  • 680 grams (1.5 lb) brown sugar
  • 340 grams (12 oz) sultanas
  • 1.30 litres (2.25 UK pints) distilled malt vinegar
  • 84 grams (2.96 oz) pickling spice
  • 21 grams (3/4 oz) salt
  • 3 tsp ground ginger
Click thumbnail to view full-size
the pickling spicethe tied bag of pickling spice
the pickling spice
the pickling spice
the tied bag of pickling spice
the tied bag of pickling spice


  1. Peel the onions and chop finely.
  2. Slice the peeled and cored apples.
  3. Place apples, onions, and sultanas in the saucepan along with the vinegar and salt.
  4. Place the pickling spice in a piece of cook's muslin. Use cook's string to tie edges together to form a bag.
  5. Add the bag of pickling spice to the saucepan.
  6. Stew the contents of the pan gently until the apples and onion are tender.
  7. Remove the bag of pickling spice and add the ground ginger to the pan.
  8. Add the brown sugar to the pan and stir until fully dissolved.
  9. Bring to the boil uncovered and then lower the heat and allow the chutney to simmer and reduce for several hours until it becomes thick and glossy (a spoon run through the mixture should leave a trail that takes a second or two to disappear). Stir occasionally to prevent sticking (as the liquid reduces, you will need to stir more frequently.)
  10. Meanwhile, wash all of the other utensils, jars etc.
  11. Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven at 140 degree Celsius for about 15 to 20 minutes to sterilise.
  12. Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise.
  13. Remove jars from the oven and place the baking tray next to the saucepan of chutney.
  14. Use the sterilised ladle to fill each jar through the jam funnel to within about 1 cm of the top, (being very careful not to touch the inner surfaces of either the jar or the funnel to avoid contamination).
  15. Use the sterilised tongs to remove the lids from the boiling water and place on top of each jar. Hold the jar in a cloth and tighten the lids.
  16. Leave to cool overnight before tightening the lids further and labelling with the contents and the date the following day.
Click thumbnail to view full-size
the prepared ingredientsthe ingredients cooking with the pickling spice bagafter the brown sugar has been stirred in and the pickling spice bag removedready to bottle
the prepared ingredients
the prepared ingredients
the ingredients cooking with the pickling spice bag
the ingredients cooking with the pickling spice bag
after the brown sugar has been stirred in and the pickling spice bag removed
after the brown sugar has been stirred in and the pickling spice bag removed
ready to bottle
ready to bottle

How to Store the Preserves

Store the labelled jars in a cool, dark location, such as a cellar or shed, for at least three months before eating to allow the flavours to mature. If you eat the chutney too soon, it will taste too much of vinegar.

Rate This Recipe

5 stars from 1 rating of Apple Chutney

© 2014 Cindy Lawson


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    Post Comment
    • Kristen Howe profile image

      Kristen Howe 

      5 years ago from Northeast Ohio

      I never had chutney before and would love to try it. Voted up for interesting!

    • mistyhorizon2003 profile imageAUTHOR

      Cindy Lawson 

      6 years ago from Guernsey (Channel Islands)

      Thanks My Cook Book, hope you enjoy it when you try out the recipe :)

    • My Cook Book profile image

      Dil Vil 

      6 years ago from India

      Good recipe, chutneys always tastes awesome. Thank you for the share. Voted UP...


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